James Martin’s sticky toffee pudding with miso caramel sauce and clotted cream

“There are loads of variations of sticky toffee pudding, and I love to put my own spin on it,” says James Martin.

“Miso is a brilliant savoury ingredient and when added to caramel it’s amazing, but it has to be high-quality miso!”

Sticky toffee pudding with miso caramel sauce and clotted cream

Ingredients:
(Serves 6)

290ml boiling water
200g stoned dates
50g butter, softened, plus extra for greasing
175g Demerara sugar
1tbsp golden syrup
2 eggs, beaten
2tbsps black treacle
200g sifted plain flour
1tsp vanilla bean paste
1tsp bicarbonate of soda

For the miso caramel sauce:
200ml double cream
100g butter
100g dark muscovado sugar
3tbsps black treacle
2tbsps golden syrup
2tbsps white miso paste

To serve:
Clotted cream

Method:

1. Preheat the oven to 180C/160ºC fan. Grease a 20 centimetre square, five centimetre-deep cake tin and line it with baking parchment.

2. Pour the boiling water over the dates in a bowl and leave to sit for five minutes, then blitz until smooth and pour back into the bowl.

3. In a separate bowl, beat together the butter and sugar until pale, then fold in the syrup, eggs, treacle, flour and vanilla until smooth and combined.

4. Stir the bicarbonate of soda into the blitzed dates, then mix into the pudding batter. Pour into the prepared tin and bake for 35 to 40 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out onto a plate to serve.

5. Meanwhile, to make the toffee sauce, put all the ingredients into a pan and bring gently to the boil, stirring until blended, then take off the heat.

6. To serve, cut squares of the pudding, spoon over the toffee sauce and top each portion with a dollop of clotted cream.

James Martin’s Saturday Morning by James Martin is published by Quadrille, priced £25.00. Photography by Dan Jones. Available November 6